Serves 4.

Ingredients:

 

3 cups ribbon sliced Kale (layer leaves, roll, finely slice)

1/2 red cabbage head, thinly sliced

1 peeled and shredded carrot

1/2 peeled julienned celeraic

1 mandolin sliced red onion

2 cups of shelled hemp seeds

4 tbsp sesame seeds

2 teaspoons toasted nigella seeds (place in a hot dry pan, until they pop, then remove)

2 handfuls roughly chopped coriander

2 handfuls ribbon sliced mint

1 finely chopped jalapeno

micro herbs to finish

 

 

Dressing:

 

150 grams germinated cashews (soak overnight)

3 limes and zest

3 tbsp apple cider vinegar

2 tbsp brewers yeast

1 tsp fruit syrup/coconut nectar

1/2 tsp himalayan salt

2 tbsp honey mustard

2 tbsp extra virgin olive oil

1 tsp toasted ground cumin seeds (place in a hot dry pan, until they pop, then remove, grind in mortar/pestle or coffee grinder)

2 cloves grated garlic

 

Place all the dressing ingredients into a food processor. Prepare your slaw ingredients, and mix in a big bowl. Dress the salad and mix well. Season to taste. Let the flavors marinate for about fifteen minutes, then serve. Place micro herbs to finish.